These Keto Almond Butter Cookies are the best cookies if you have a sweet tooth and you’re following a keto diet. They are full of healthy fats, have the perfect chewy center, and the best part is how easy they are to make.
The next time you’re craving some tasty treats, I beg you to try these 7 ingredient almond butter cookies. They contain very little g net carbs so they are perfect for the ketogenic diet.
The flavor of the cookies is incredible, bursting with fresh almond butter and chocolate sea salt flavors. For best results I always add course flakey sea salt to the tops of these when they are fresh out of the oven.
If you love low carb treats you should also try my Healthy Protein Cookie Dough and my Vegan Gluten Free Protein Bars With Dark Chocolate.
Table of Contents
INGREDIENTS YOU WILL NEED FOR THE ALMOND BUTTER KETO COOKIES
You will need the following ingredients listed below to make these easy keto cookies (the exact measurements and full recipe are in the recipe card at the bottom of this post):
- Natural almond butter – alternatively you can use natural peanut butter for keto peanut butter cookies or cashew butter for a cashew butter version.
- Unblanched almond flour
- Monk fruit sweetener – any type of keto-friendly sweeteners will work as long as you know ratios. Some sweeteners may be a lot sweeter than others.
- Vanilla extract
- Sugar-free chocolate chips – dark chocolate chips will also work but I used Lily Sweet Sugar Free Chocolate Chips.
- Flakey sea salt – this is for the top of the cookies once they are fresh out of the oven. A pinch of salt in the cookies also tastes amazing but not necessary.
HOW TO MAKE THE KETO CHOCOLATE CHIP COOKIES
Preheat oven to 350 degrees F and line a baking tray with parchment paper. Set aside.
In a medium size mixing bowl combine almond butter, egg, almond flour, monk fruit, and vanilla extract. Mix well then add in chocolate chips.
Roll into 12-15 balls, depending on your size preference and press down on them gently. Alternatively you can use the back of a fork to push down on them into a crisscross pattern.
Bake cookies for 13-16 minutes, until the bottoms look golden brown. Let the cookies cool on the baking sheet for another 5 minutes to firm up, then transfer them to a cooling rack.
Store in an airtight container at room temperature for up to 5 days.
KETO COOKIE RECIPE TIPS
Allow the cookies time to rest on the lined baking sheet after they come out of the oven. They all very delicate when they come out hot, and will continue to firm up as they sit.
Give them 5-10 minutes then you can transfer them over to a wire rack to continue to cool.
Make sure you use drippy almond butter. If the kind of almond butter you’re using is dry, old and stuff it will not work.
I like to heat my almond butter slightly, and mix it around the ensure it doesn’t have any large clumps or chunks. You can also leave your almond butter out at room temperature for an hour or two before making these 7 ingredient keto almond butter cookies.
HOW TO STORE THE GLUTEN FREE ALMOND BUTTER COOKIES
You can store this keto treat in an airtight container at room temperature for up to 5 days.
They also freeze perfectly, so if you have extras you can pop them into a freezer bag and freeze them for 2-3 months. They are perfect when you’re having sweet cravings and want some low carb cookies.
CAN YOU MAKE THESE INTO TRADITIONAL PEANUT BUTTER COOKIES?
Yes, you can switch out the fresh almond butter with natural peanut butter. Pressing into them before baking with the back of a fork into a criss-cross pattern will give them more of that took.
This is a great option if you’re not a fan of almond butter or you’re allergic. Any nut butter will work, they will all just change the flavor of the gluten free cookies.
You can’t go wrong with a peanut butter cookie recipe.
CAN I SUBSTITUTE THE ALMOND BUTTER FOR OTHER NUT OR SEED BUTTER?
Absolutely! Many nut or seed butters, such as peanut butter, cashew butter, or sunflower seed butter, can be substituted for almond butter. Keep in mind that this might slightly alter the flavor and texture of the cookies.
DO THESE HAVE A STRONG ALMOND BUTTER FLAVOR?
Almond butter cookies usually have a mild almond flavor that complements the sweetness of the cookie. The flavor will vary depending on the type of almond butter used.
CAN I MAKE THE DOUGH IN ADVANCE AND BAKE LATER?
Yes, you can prepare the cookie dough in advance, shape it into dough balls, and then refrigerate or freeze them. When you’re ready to bake, simply place the dough balls on a baking sheet and bake as directed.
Other Low Carb Recipes You May Want To Try
- Overnight Keto Chia Seed Pudding
- Bulletproof Coffee For Intermittent Fasting (Keto Recipe)
- Quick Low Carb Tortilla Pizza Recipe
- Low Carb Broccoli Cheese Soup Recipe (Better Than Quiznos)
- Low Carb Big Mac Salad Bowl
- Cottage Cheese Cookie Dough Recipe
- 1 cup almond butter
- 2/3 cup granulated monk fruit sweetener
- 1 egg
- 1/4 cup almond flour
- 1 tsp vanilla extract
- dark chocolate chips, or sugar free
- flakey course sea salt
- Preheat oven to 350 degrees F and line a baking tray with parchment paper. Set aside.
- In a medium size mixing bowl combine almond butter, monk fruit sweetener, egg, almond flour, and vanilla extract. Mix well then add in chocolate chips.
- Roll into 12-15 balls, depending on your size preference and press down on them gently. Alternatively you can use the back of a fork to push down on them into a crisscross pattern.
- Bake cookies for 13-16 minutes, until the bottoms look golden brown. Let the cookies cool on the baking sheet for another 5 minutes to firm up, then transfer them to a cooling rack.
- Store in an airtight container at room temperature for up to 5 days.
Serving Size:1 grams
Amount Per Serving: Calories: 175Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 16mgSodium: 57mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 6g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…